HELLO KITTY COOKIES

My sweet granddaughter (along with her sweet brothers) is off this week for spring break and I have been wanting to try this recipe and the embossing cookie cutters so thought I would make these today and then do the boys another day and take to them as a treat.

Simple recipe but with some unusual ingredients for what is essentially a short bread cookie.

Recipe:

Ingredients:

125g Butter (room temperature), approx 1 cube, maybe a little more but I just used a cube
50g Icing sugar
125g Plain / All-purpose flour
75g Potato starch
50g milled cereal – we used cornflakes
Heart shaped decoration sugar (large)
Round shaped decoration sugar (small)

Method:

Preheat oven to 130-140 degree C. Line a baking sheet with parchment paper. 260 degree oven

Combine Butter and icing sugar in a large bowl, mix well.

Add in sieved plain flour, potato starch and milled cereal. Mix again.

Pour onto tabletop, knead with your palms to form a dough.

Roll out the dough to ¼” thick, use Hello Kitty shape cookie cutters to make cut outs. Arrange the cut outs on the lined baking sheet, 1” apart.

Place the large heart shape decoration sugar on as the ribbon and some round decoration sugar as the eyes and nose.

Bake in the preheated oven for 30-35 minutes till cooked through. Cool on a wire racks. Store in airtight container when cooled completely.

This is exactly the recipe I was given, do NOT vary.  I used my measure that has ml on the side for the grams. I think this recipe is from a Malaysian cookbook.

 You can purchase corn flake crumbs but I just put corn flakes into my small Cuisinart and they turned out perfect.

I used Wondra to keep the sticky dough from sticking and tried the two part cookie cutter and loved it.  You can also use it for fondant decorations. Little red hearts for the bow and bb size black pearls for the eyes.

I used a Simpat mat instead of parchment and it worked great. Dough wrapped in Saran wrap.

Ready for the oven and the exact yield as the recipe states.

Cook's notes:

Do measure as exactly as possible

Do use the ingredients as written, potato flour is NOT the same as potato starch and will not work, if you cannot find the starch at your grocery go to health foods store - mine was Bob's Red Mill brand.

Do not use regular sugar, use powdered sugar.

Do cut out cookies and re-roll the scraps, does not get gluteny.

Do bake "low & slow" if you tried to do otherwise you might get kitty blobs, not good defined cookies, low and slow ensures that you will get a white face on your kitty.

Do cut the cookie with the open cutter and leave it on the dough then press inside with the embossing part but not so hard as to go through the dough.

Do dip your embossing cutter in a little Wondra each time and it will not stick - if it sticks you are pressing too hard.

Do put the tray of unbaked cookies in the fridge for about 20 minutes before baking, this will also help with definition.

Do be very careful with the hot cookies when you move them to the rack, let them cool for a bit because they are, after all, short bread, and that means they are fragile, especially when they are hot.

Seems like a lot of "do's" but the end results are worth the trouble and I think after the first time, much easier.

Resource & Links:

 Hello Kitty Cookie Cutter

CK Products Sugar Pearls - Black
Confetti Jumbo Red Hearts 2.8 oz. CONJRH 
 Gingham Heart Plate, from my stash, from Big Lot's a long, long time ago.

Recipe source, Craft Passion

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